ChillaxBBQ Stay@Home Recipes #2 – 9-hour reverse sear British 120-day dry-aged 3-rib Ribeye
ChillaxBBQ Stay@Home Recipes #2
9-hour reverse sear British 120-day dry-aged 3-rib Ribeye
I told you I was going to do something different today for ChillaxBBQ Stay@Home Recipes #2. Well, number 1 is that it is dinner today not lunch haha. Number 2 is that I am using the rest of that 3-rib ribeye I had in the freezer that I brought back from the UK when I had that trip there. And the third new thing I did, is that I cooked it for 9-hours low and slow @ 90 degrees to reverse-sear this British 120-day dry-aged 3-rib ribeye on the bone. It’s a monster and it is beautiful. I served it on the platter at the table and carved thinly with my Maitre D’ slicing knife from SCANPAN. It was almost like a medium-rare Pastrami – served with a really beefy red wine gravy made from the meat juices.
This is probably one of the easiest dishes to cook. It took me 5-10 minutes to prep and then 9 hours later 5 minutes to carve. ChillaxBBQ Stay@Home Recipes #2 really is so very simple. With time on your hands during Stay@Home give this one a crack. Here we go, in pictures.
Looking good right. Pop that in your oven and 90 degrees for nine hours. That is it. Walk away and leave it. ChillaxBBQ Stay@Home Recipes #2 is going to be happy having its own Stay@Home in the oven. It really is that simple. Go off and do your day-trip around your condo or your binge on Netflix. Just leave the bugger alone.
CLICK HERE to watch a quick 30 seconds of the first carve of this bad boy!!!
(In the video, I do mention that it has come out like a Salami – I meant Pastrami – my BAD, sorry!!!)
I served this with the roasted veggies from the pan. Simply pop them in a bowl and give a season and drop a knob or. two of butter on them. Add a good glug or two of red wine to the beef juices that are left in the roasting tin. Add a little dry Thyme, some beef stock, and some corn-starch liquid (add some cold-water to the powder) for thickening. Get that on the hob and bring to a boil, and then simmer until you lose the intense smell of the wine alcohol. Strain off all the bits, and serve in a pouring container of some description.
And that, folks, was ChillaxBBQ Stay@Home Recipes #2. This for me was a bit of a wow. I have never cooked anything for so long, so it was a tad like Xmas when I did that first slice to see what the meat was like inside. And holy shit was that an amazing Xmas present or what? It really is just so so easy and a must for Stay@Home cooking. Limited ingredients needed, limited time need, but with MAXIMUM results. Quality dish. This will take pride on the table of any ChillaxBBQ where we’re doing big platters, not individual spoon serving. I love it and I am proud of it. Go on, give it a go, it’s an. amazing outcome. Super-tender and super-flavourful. Go one, I dare you to – ENJOY!!!